Chocolate Stout Vegetarian Chili

This past Saturday we celebrated my nephews 3rd birthday, he asked for a “truck party” he got a truck/ chili party. Not necessarily a favorite for a 3 year old, but let's just say the adults outnumbered the children 4-1.

I spent all day Friday cooking the chili with my sister in law, it was a great day.  We were able to use nearly all the gorgeous peppers we had picked the week before at the farm. We ended up with  3 different pots of delicious, in their own right, chili. How happy would you be at a party decked out with delicious chili options and a bar full of gorgeous healthy toppings? I forgot my camera at the party.. so use your imagination.

On the menu was traditional beef chili, 100 clove of garlic chili (not kidding, we went a little crazy with garlic, don't knock it till you try it!) and my infamous Chocolate Stout Vegetarian Chili.

I have been making this vegetarian chili for nearly 10 years. Way before I knew I would end up in the nutrition/food world. It is probably my most requested recipe and I thought it was high time I shared it.

You really don't miss the meat. I have made it with meat, but my family prefers it without. That says a lot.

Chocolate Stout Vegetarian Chili

Abra Pappa

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Servings 10

Calories 216 kcal

Ingredients

  

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• 3 tablespoons of extra virgin olive oil
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• 8 cloves of garlic, chopped
• 1 15 oz. can of black beans, drained and rinsed
• 1 15 oz. can of kidney beans, drained and rinsed
• 3 tablespoons of cumin, ground
• 1 tablespoon of coriander
• 1 tablespoon of garlic powder
• 1 teaspoon of oregano, ground
• 1/4 teaspoon of cayenne pepper
• 1 tablespoon of smoked spanish paprika
• 1 teaspoon of sea salt
• 1 teaspoon of black pepper
• 1 cup of chocolate stout beer
• 1 28 oz. can of fire roasted crushed tomatoes
• 1 chipotle pepper in adobo, plus 1 tbsp adobo sauce
• fresh chopped cilantro
• fresh diced avocado

Instructions

 

• In a large pot on medium high heat saute onions, all peppers, and chopped garlic in extra virgin olive oil for 5-7 minutes (until tender, but not mushy)
• Add all of the beans and dry seasoning. Stir to coat and cook for 5 minutes
• Add chocolate stout and stir to combine, cook off alcohol. This should take about 4-5 minutes.
• Add the tomatoes, chipolte pepper and adobo sauce, stir.
• Partially cover, reduce heat to low, and allow to simmer for 30 minutes to an hour. Stirring frequently.
• Taste and add seasoning, if necessary.
• Serve in bowls with chopped fresh cilantro and sliced avocado.

Nutrition

Calories: 216kcalCarbohydrates: 33gProtein: 10gFat: 5gSodium: 350mgPotassium: 722mgFiber: 10gSugar: 5gVitamin A: 1010IUVitamin C: 37.4mgCalcium: 85mgIron: 5.1mg

Snap a photo when you try this recipe!Tag me! @abrapappa or #abraskitchen so I can feature your photo!